I adore halloumi when it has been cooked, this Greek cheese transforms from its somewhat “squeaky” texture into a wonderous a crisp coated soft but not melted cheese that keeps its shape, perfect for snacks, appetisers and salads. I buy my halloumi from the local middle eastern shop – in its shrink wrapped plastic wrapper it will keep in the fridge for months and is a useful store cupboard standby. Paneer can be used in a similar way.
Marinated Halloumi
Marinade
To your taste mix
Olive Oil
Finely chopped red chilli – I use Very Lazy Chillis
Squeeze of lemon or lime
1 clove of garlic finely chopped
Pepper (no salt as the cheese is already fairly salty)
Block halloumi
Flour – plain or self raising
Olive Oil
Salad leaves for serving
Cut the halloumi into 1cm cubes or slices, add to the marinade and leave for a few hours, preferably overnight in the fridge.
Remove the halloumi from the marinade, roll in flour and then fry over a high heat in the Olive Oil, moving all the time until golden and crispy.
Add the remains of the marinade to the pan, cook until reduced, serve immediately on a bed of salad.
Variations
Add capers, preserved lemons or soy sauce to the marinade.
